Savage Meats
US Domestic Ground Beef - 16 oz
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The Cut
This is What is Supposed to Be
Pure, simple, American ground beef we're proud to offer — no fillers, no additives, no compromises. Just beef that tastes like beef used to taste.
One pound of versatility. Burgers, chili, tacos, meatballs, whatever you're serving your tribe, this ground beef delivers clean flavor and the texture you actually want.
Why the tribe wants it:
- Clean, simple ingredients - just beef
- Perfect 16oz portions for meal planning
- Versatile base for dozens of dishes
- Consistent quality you can count on
- American beef that tastes like America
Cook Guide
How to Not Screw It Up
Keep It Cold
Cold ground beef builds a better crust. Form the patty straight from the fridge. Warm meat = mush on the grill.
Handle It Once
Form the patty, press a thumbprint in the center to stop ballooning. Season the outside only. Don't overwork it — overworked beef is tough beef.
Screaming Hot Dry Pan
Cast iron, no oil. The fat renders out immediately. Maximum heat. Maximum crust. Don't oil the pan.
Don't Press the Patty
That juice you see running into the pan is your flavor leaving. Leave it alone. Flip once at 3–4 minutes per side.
160°F — No Exceptions
Ground beef is mixed throughout, not a solid cut. 160°F is the number. Use a thermometer. Hit it.
Rest 3 Minutes
Build the burger while it rests. Eat it immediately. Ground beef waits for no one.
Internal Temp Guide
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